Scalloped Hasselback Potatoes

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Hasselback potatoes are a regular guest at our dinner table.  Lenny really enjoys making them and I let him run with it.  This thrills me!  This recipe was developed out of the love of the potato, and all things creamy.  We turned his traditional Hasselbacks into Scalloped Hasselback Potatoes.

This recipe is part of the series of recipes that I am developing for Whole Foods using Clover Stornetta products.  We have always been fans of Clover Stornetta products, and even more so, now that they have earned their Non-GMO certification.  What are GMOs?  Essentially, they are genetically modified organisms from plants or animals that have been genetically engineered with DNA from other plants and/or animals, as well as viruses and bacteria.  I like to think of it as our food being a science experiment.  Not sure about you but I have no interest in putting these foods into my body or the bodies of those I love.  Therefore, I make a very conscious effort to make sure the foods we eat are Non-GMO.  Clover Stornetta is one product I know that I can trust to feed us right.

 

Let’s talk about this recipe as it is a dream.  The Hasselback potato was first created in the 1700s in Sweden at a restaurant called Hasselbacken.  What makes this potato recipe an elegant recipe is the way the potato is prepared by cutting it into a fan, and then drizzling with garlic-infused oil which creates a crispy outside and a creamy inside.  We took the recipe to another level by squeezing slices of butter and gruyere between every other potato layer, then baking them with thyme and garlic infused the heavy cream.  It is insane and would be a great side dish alongside a roast prime rib or pork roast during your holiday meals.

Remember the key to making this recipe look so elegant is all in how you cut the potatoes, and this is by far the best video we have seen showing how to do so.

 

 

Scalloped Hasselback Potatoes

*serves 4

Ingredients:

4 russet potatoes, scrubbed clean with the skins left on

1 stick unsalted butter, + 1 more tablespoon of butter, cut the stick of butter into thin slices

5 ounces gruyere cheese, cut into thin slices

3/4 cup heavy cream 

4 sprigs of fresh thyme

2 garlic cloves peeled and smashed

4 tablespoons shredded parmesan cheese

How To:

Preheat oven to 400.

Heat the cream, 1 tablespoon of butter, garlic, and thyme in a small saucepan until simmering.  Remove from the heat and set aside to infuse.

Cut the potatoes by following the directions in the above video.

Alternate slices of butter and cheese between the slices of the potato.  Do not overstuff or the potato will buckle up and break.

Place into a baking dish and bake for 45 minutes.

Remove from the oven and gently pour the infused cream over the top of each potato, easing the cream between the slices by gently separating with a thin knife.

Sprinkle 1 ounce of the shredded cheese onto each potato.

Return the baking dish to the oven and bake for another 10 – 15 minutes, until golden brown.

Serve.

Eat.

**  disclaimer Whole Foods compensated us for our time, but all opinions expressed are our own.

 

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